Where to Buy Our Fruit Trees, Vines and BerriesAlthough Four Winds fruit trees, vines and berries cannot be purchased online (coming soon!), they are available from your local California nurseries and garden centers.
Half the fun of growing fruit in your garden is enjoying the fruits of your labor in the kitchen. Following are some great recipes to get you started -- and perhaps to inspire you to try growing a new variety.
We always welcome your recipe submissions and will publish your name with your recipe; just be sure that the recipe you submit isn't under someone else's copyright.
To see the recipes, please choose your fruit:
Chocolate Mousse Pie
Makes one pie.
Adapted from Joel Odhner’s Recipe, from the Raw Inspiration cookbook by Lisa Montgomery.http://www.livingdynamically.com/
The surprise ingredient in this raw, low glycemic dessert is Avocado!
Pulse nuts in a food processor for about 30 seconds until lightly chopped. Then add dates and process until blended. Press mixture into pie plate.
Put all the ingredients in a food processor and blend until smooth.
Easy Cheesy Blueberry Filo Bake
Use a pastry brush to apply melted butter to the bottom and sides of a standard (8x11”) lasagna pan.
Carefully layer filo dough on the bottom of the pan, allowing it to extend up and over the edges of the pan. Brush all surfaces with butter and repeat until there are several layers forming a crust on the bottom and sides of the pan.
In a large mixing bowl combine blueberries, cheese, sugar, vanilla and zest.
Layer the blueberry-cheese mixture into the pan lasagna-style, placing layers of buttered filo dough between each layer of fruit.
When finished layering the fruit and filo dough, cover with a final top layer of filo dough. Trim the edges, brush with butter and, if desired, sprinkle the top with granulated sugar.
Bake in 350 degree oven until edges and top are lightly browned. Covering lightly with foil during the baking can help prevent the edges from scorching. Serve when cool.
Serves 6-8, Great as a dessert or brunch
Butter a 12 inch round quiche pan or pie pan.
Add pluots, cut side down and cover, reduce heat to medium.
Simmer until tender, about 15 minutes.
Remove from heat, let stand for 30 minutes.
Using a slotted spoon, place pluots (cut side up) in buttered pan.
Place raspberries around the pluots.
Beat eggs, ½ cup of sugar and salt in a medium bowl.
Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest and reserved liquid. Pour around fruit.
Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack
Simple Barbequed Figs
If desired, stuff figs with cheese by gently slicing the fruit about 1/3 distance from the top and placing a spoonful of cheese inside.
Skewer the figs on Rosemary stalks, taking care not to break the fruit apart.
Spicy Mexican Fruit Salad
Add prepared jicama, grapes and pears to the mixing bowl and sprinkle with lemon juice.
In a separate mixing bowl, prepare the dressing by combining mayonnaise with cinnamon, cayenne and agave syrup if desired.
When blended, pour dressing over prepared fruit, stir gently and chill for up to 4 hours.
Stir again before serving.
Prepare salad bowls by lining with ornamental cabbage leaves or spicy mesclun mix.
Select and wash ripe guavas. If firm, slice and parboil to make processing easier. Scoop out the flesh process pulp through a sieve to remove seeds. Sweeten the sieved pulp to taste, using agave syrup, granulated or brown sugar. Puree may be packed in canning jars and processed in boiling water for 60 seconds, allowing long term storage.
See these links for helpful resources and tips on safe home canning procedures:
Peach and Berry Cobbler
Preheat oven to 350 degrees
Here is a link to interesting recipes for Olives:
Mildred Dillon’s Persimmon Fruit Cake
When fall becomes winter, persimmon fruit hang on leafless trees like lost ornaments. Harvesting the Hachiya Persimmon and letting them soften and sweeten is a ritual in the Dillon households. This recipe can be made with or without the candied fruit. The loaves are delicious and store well in the refrigerator or freezer.
Pomegranate Blood Orange Salsa
Makes 2 cups
Cut pomegranates in half. Holding the cut half, flat side down, in the palm of one hand, tap the rounded skin of the pomegranate with the side of a wooden spoon until most of the kernels are released. Pick out the remaining kernels with a fork. Separate kernels from bits of membrane.
Cut peel and white membrane from the orange. Holding the fruit over a bowl to catch the juice, fillet the fruit, separating the segments from the inner membrane. Cut segments into smaller chunks.
Mix all ingredients and salt to taste.
Serve immediately, or cover and chill for up to a day.
Lower Sugar Pomegranate Jelly
Prepare juice by one of two methods:
Pour 6 cups of juice into an 8 quart sauce pan. Measure sugar and set aside.
Take ¼ cup of the sugar and mix with the contents of the fruit pectin box.
Stir the mixture into the fruit juice, mixing thoroughly.
Stir constantly so mixture does not scorch as it comes to a rolling boil.
Add all the sugar at once and stir, mixing well.
Bring mixture back to a full rolling boil and boil for exactly one minute.
You may add ¼ teaspoon butter or margarine to keep mixture from foaming excessively.
Remove from the heat and fill sterilized jars to ¼ inch from the top.
Cover with flat canning lids that have been prepared in boiling water.
Secure ring bands.
Place in a water bath canner with nearly boiling water to cover and process with gently boiling water for 10 minutes.
Remove from canner and let cool undisturbed for 24 hours.
Wash off jars. Store in a dark, draft free space.